Ingredients

The following ingredients have 4 Servings
  • 1 bunch kangkong
  • 1 package (12 ounces) firm tofu
  • 1/2 cup canola oil
  • 2 tablespoons oyster sauce
  • 1/4 cup water
  • 1 tablespoon chili garlic sauce
  • 1 teaspoon sesame oil
  • 1 teaspoon cornstarch
  • 1 peeled and sliced thinly

Instruction

  • Drain tofu from packing liquid. Pat dry with paper towels to absorb moisture. Cut into 1/2- inch cubes.
  • Trim about 2 inches from the kangkong stalks and discard. Cut kangkong into 3-inch lengths, separating the sturdier stalks from the leaves. Wash thoroughly and drain well.
  • In a bowl, combine oyster sauce, chili garlic sauce, water, sesame oil and cornstarch. Stir until well-blended and set aside.
  • In a wide skillet over medium heat, heat oil until hot. Add tofu and cook until golden and crispy. Remove from pan, drain excess oil on paper towels and keep warm.
  • Remove excess oil from the pan except for about 2 tablespoons. add onions and cook until softened.
  • Increase heat to high. Add sauce mixture and cook until bubbly, stirring until thickened.
  • Add sturdy stalks and cook for about 30 seconds or until half done.
  • Add kangkong leaves and cook, stirring regularly, for another 30 seconds or until tender yet crisp.
  • Add tofu and quickly toss until lighted coated with sauce.
  • Season with salt and pepper to taste. Serve hot.